Prep and clean leeks: cut off tough dark green tops (discard or save for stock!) and trim root bottoms. Slice in half lengthwise and swish in cold water, running your fingers in between leek layers to clean and remove all the dirt and grit. Drain; slice light green and white parts thinly crosswise.

Heat oil in a large deep skillet over medium-high heat. Add leeks and salt; sauté, stirring often until leeks reduce by at least half and become silky and soft, about eight to 10 minutes.

Add rice and toss to toast and coat with oil. Season with black pepper.

Add stock. Cover, reduce heat to low and cook for 23 to 25 minutes (undisturbed) until all the liquid is absorbed. Remove from heat. Let rice rest covered for five minutes. Fluff rice with a fork. Season to taste and serve warm.